Lamb with Tomato Salsa and Rosemary Cauli Bake
The rosemary cauliflower bake served alongside these lambchops is the perfect side dish, but the dicedtomato and crushed garlic salsa that is enjoyed with the lamb really steals theshow because it cuts through all the richness.
Servings 4
Calories 920kcal
Ingredients
For the rosemary cauliflower bake
- 500 g cauliflower florets
- 1 tsp unsalted butter
- 1 clove garlic peeled and crushed with a garlic press
- 2 rosemary sprigs needles picked and finely chopped
- 300 g double cream
- 1 TB finely grated Parmesan heaped
For the lamb chops and tomato salsa
- 8 lamb chops
- 1 ripe tomato chopped small
- 1 clove garlic peeled and crushed with a garlic press
- 1 TB olive oil
- salt and freshly ground black pepper
- sea salt flakes
Instructions
- Preheat the oven to 200°C (fan-oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
- Start with the cauliflower bake. Bring a medium saucepan of salted water to the boil, then add the cauliflower florets, boiling until slightly tender, approx. 9-10 minutes. Drain in a colander and allow to steam off.
- Add the butter to the same pan, wiped dry. It should melt immediately in the residual heat. Add the garlic and chopped rosemary and cook gently until the garlic softens. Pour in the cream and increase the heat to medium high, allowing the cream to reduce and thicken, approx. 4-5 minutes. Be sure to stir regularly. Season with salt and pepper, then remove the pan from the heat and tip in the drained cauliflower, tossing to evenly coat in the creamy mix. Transfer to a suitably sized baking dish and scatter over the grated Parmesan. Bake in the oven for 20 minutes.
- While the cauliflower bakes, cook the lamb chops. Lightly season them all with salt and pepper and cook on the BBQ until done to your liking. You could also cook them in a griddle pan on the hob, or in an air fryer(air-fryer setting, 200°C for 12-15 minutes).
- For the tomato salsa, simply combine the chopped tomatoes, crushed garlic, and olive oil in a small bowl. Season with salt flakes and pepper and mix to combine. Set aside until ready to serve.
- To serve, season the cooked lamb chops with salt flakes andpepper and enjoy with the tomato salsa and rosemary cauliflower bake.
Notes
USEFUL TIPS:
- When shopping, opt for tomatoes on-the-vine. When you bring them home, do not store them in the fridge: Tomatoes should be stored at room temperature.
- Buying a rosemary pot (as opposed to a packet) may be a better option. Not only will it last longer (meaning you can pick off and use from it as needed if you take care of it), but I find the leaves are always softer than the packet kind.
- If your budget allows for it, use lamb cutlets in place of lamb chops, and ask your butcher to French-trim the bones for you. This will make a show stopping presentation at your BBQ!
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 920kcal | Carbohydrates: 7.4g | Protein: 44g | Fat: 79g